Eleanore Park, an editor for New York Times Cooking and Food, uses skills she learned working in San Francisco restaurants.

The U.S. surgeon general’s warning about the link between drinking and cancer comes at a precarious time for restaurant ...

Feed it some flour and water, and watch as it blooms back into funky, bubbly excellence, ready for pancakes or waffles.

A weekend feast — fesenjoon (Persian chicken stew with pomegranate and walnuts); sabzi polo (herbed rice with tahdig); ...

Kale sauce pasta, a recipe I adapted from the chef Joshua McFadden, is still one of my most favorite things to cook.

From restaurant lists to indispensable cooking tips, these are our most read articles of the year. Credit...Karsten Moran for The New York Times Supported by By Sara Bonisteel Election.

Lemony Greek chicken and spinach stew, broiled salmon with mustard and lemon, lemon-pepper tofu and lemon-almond butter cake ...

This is Day 3 of the 5-Day Healthier Eating Challenge. To start at the beginning, click here. Americans are snacking more ...

If you need ideas for the new year, below are a handful of goals, shared among members of the New York Times Cooking and Food staff, along with recipes to keep you on track for success.

Beans Marbella applies the same tangy, sharp flavors of the iconic chicken dish to creamy white beans, and it’s delicious.

Beans, beans, all type of beans The defining characteristic of a top-10 meatless New York Times Cooking recipe this year? Ease. Whether they’re short on time, short on ingredients or that ...

Step 1: Get an instant-read thermometer. There’s no point in spending money on prime rib if you’re just going to guess when it’s done. By Sam Sifton Sam Sifton’s prime rib roast.Credit..